Ty Paluska
  • Male
  • Peoria, IL
  • United States
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Ty Paluska's Discussions

Up and Coming Coffee Shop and Roastery called thirty-thirty Coffee Co. looking for experienced barista/roaster

Started this discussion. Last reply by Daniel Williamson Nov 29, 2012. 3 Replies

Hello! If anyone is in the Illinois area or looking to move to the Midwest, we are looking to take resumes for employment.  We have been extremely busy and continue getting more and more wholesale…Continue

Tags: trainer, barista, roaster

Rober E Question

Started this discussion. Last reply by Ty Paluska Jan 20, 2012. 3 Replies

Howdy coffee friends,I was wondering if anyone knew about the chamber/auger in the doserless Rober E.  Someone was telling me that the Rober grinds so fast that after pressing the button to dose out…Continue

Tags: e, mazzer, rober, waste, grinder

Sharpening Conical Burrs

Started this discussion. Last reply by Brady Aug 15, 2011. 1 Reply

Does anyone know if you have to sharpen conical burrs as frequently, less, or more frequently than traditional flat burrs?  Continue

Tags: flat, conical, sharpening, burrs

Menu Board

Started this discussion. Last reply by Bryan Wray Jul 25, 2011. 13 Replies

Alrighty folks, the time has come for us to seriously start contemplating our menu board as we near our opening day for thirty-thirty Coffee Co. here in Downtown Peoria, IL.  We want to keep it…Continue

Tags: board, menu

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Profile Information

What is your position in the coffee industry?
barista, manager, coffee shop owner, barista trainer, coffee enthusiast, industry professional, entrepreneur
Where are you located? ( City and Country )
Peoria, IL
How many years have you been in the industry?
6 years
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
yes
Tell us more about your coffee shop or barista skills.
thirty-thirty Coffee Co. is obsessed with the pursuit of high quality coffee beverages, unprecedented presentation, knowledge, and passion along with a love for the local community, culture, and education.

We are located in Peoria's historic Anheuser-Busch/Kickapoo building downtown on the corner of Main and Glendale. Our beautiful brick building, with the original heart pine wood floors and exposed wood beams helps parallel our desire to serve coffee and espresso beverages in traditional styles with a focus on quality and attention to detail. Traditional just means we serve our drinks the way they were originally meant to be served and enjoyed...with a focus on quality rather than quantity. Therefore our largest size latte will be 12oz. our largest coffee size will be 16 oz., and our only cappuccino size will be 6oz. ( the way it was originally meant to be served) Not only does this enable us to enhance the quality and attention to detail for our customers but also provides us the ability to serve a more reasonably priced-high quality beverage. Every barista will have gone through intense training in order to provide the customer with a perfect product and coffee knowledge that is second to none in the area.

We will post a menu in the near future. We will also be serving high quality loose-leaf tea, fresh fruit smoothies, and have a variety of bottled drinks and juices.

Most all of our ingredients will be either made ourselves or come from local businesses. For example, our milk will be from Kilgus Farms outside of Fairbury, our chocolate sauce for our mochas and hot chocolate will be made ourselves, and we are even working on having our own bee hive to provide honey for our cafe miel.

All of our coffee will come from specific regions in the world from farmers and co-ops who are not only paid fairly but have a whole industry of coffee professionals working towards a better quality of life for them and their product.

We will provide Peoria with it's first ever taste of what is called "Origin Roasting". This is where each particular coffee is roasted specifically and carefully to bring out the flavor profiles desired by the farmer and region each come from. We don't use any computerized methods just our senses and knowledge of each particular coffee. It's truly an art and all of our roasting will be done on site inside the cafe. We will also be wholesaling to local cafes, restaurants, and businesses.

All of our coffees will be served fresh, from seed to cup, using unique hand crafted methods ranging from the standard drip method to pour-over's and french press, grinding the coffee just before serving to ensure absolute freshness.
What cities or countries are you interested in traveling to?
Denver, Seattle, Portland, New York, Boston, Los Angeles, Italy, Paris and that's all I can think of for now.
About Me:
www.facebook.com/ty.paluska
About My Company:
visit thirty-thirty coffee co. on facebook or

http://thirty-thirtycoffee.com
What is your favorite thing about the coffee industry?
conversation, community, directly impacting farmers lives
Website:
http://thirty-thirtycoffee.com

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Comment Wall (2 comments)

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At 5:22pm on November 3, 2014, Stephanie Assa said…

Hello Dear,

How is everything with you,I picked interest on you after going through your short profile and deemed it necessary to write you immediately.I have something very vital to disclose to you,but I found it difficult to express myself here,since it's a public site.Could you please get back to me on(stephanie.assa@yahoo.co.th)for the full details.
Have a nice day.

thanks
Stephanie Assa.

At 4:26pm on December 4, 2009, Daniel Williamson said…
I know I'm a few weeks late, but let me officially welcome you to the wonderful (and addictive :) world of BX!!!!!
 
 
 

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